This cake has a soft middle, brownie-like, but a firm and delicious crispy outside. The main difference with a brownie is the higher flour content (and the booze).
This is the very first cake I ever made and, like your first lab experiment, that’s something you don’t forget.
Mississipi Mud Cake
- 250 g butter
- 150 g dark chocolate
- 440 g caster sugar
- 250 ml hot water
- 80 ml rum
- 2 tbsp instant coffee
- 260 g flour
- 25 g cocoa powder
- 2 lightly beaten eggs
Preheat the oven at 140 °C fan and grease and line a 20 cm cake tin.
Add the butter, chocolate, sugar, water, rum and coffee in a medium saucepan and stir with a wooden spoon until the ingredients are melted and well combined. Transfer to a bowl and let cool for 15 minutes.
Incorporate the eggs and the sifted cocoa and flour. Transfer the quite liquid mixture into the prepared tin and bake around 90 minutes. Once out of the oven, allow to cool in the tin for 30 minutes before turning it out onto a wire rack to cool completely.
Serve with whipped cream and fruit. Delicious!
Herrencreme is the typical German Christmas day dessert (at least in my photographer’s house…), and this version comes from his father’s bag of culinary wonders.
Fans of eating even the plate as we are, we considered pimping the Herrencreme up with a chocolate cup, it did the Eaton Mess justice after all… But since the Herrencreme already has some chocolate, we tried a new variation.
Sweet Merry Christmas!
Herrencreme in Cookie Cups
Herrencreme is a mixture of vanilla pudding (kindly provided by the German backing superhero Dr. Oëtker), whipped cream and dark chocolate, with a good splash of rum… lecker!
For the Sugar Cookie Cups
- 225 g softened butter
- 130 g sifted powder sugar
- 1 tsp vanilla extract
- 270 g sifted flour
- 1/2 tsp NaCl
Beat together butter, sugar, and vanilla on medium speed until light and fluffy. Beat in flour and salt at low speed until combined. With a rolling pin, shape the dough into a 1 cm disk in between two plastic wrap layers. Seal the corners with the plastic wrap and refrigerate for 30 min (until firm).
Cut out 5 cm circles and place them on the greased back of the cups of an overturned 12-cup muffin tin, leaving empty cups in between. Gently press each round over the top of each muffin cup and down the sides about a couple cm. Refrigerate 30 minutes.
Bake at 130 °C fan for 20 min, until golden brown. Let the muffin tin cool slightly on a wire rack and then lift each cookie by sliding a knife under the edge (don’t wait too much or they will become fragile, but not to worry, freeze the broken ones, there’s plenty we can do with them…). Makes around 20 of muffin-tin back cookies.
For the Herrencreme
- 0.5 l milk
- 3/4 packet of Vanilla Pudding Powder (around 30 g)
- 1 egg
- 4 tbsp sugar
- pinch of salt
- 2 tbsp rum
- 150 ml whipped cream
- 50 g dark chocolate shavings (or more…)
Mix well the milk, egg and pudding powder and then add the salt and sugar. Heat until it thickens and let cool, mixing every couple of minutes.
When the pudding is cold, mix in the rum and fold in chocolate and whipped cream.
Spoon the Herrencreme into the cookie cups and enjoy!
It’s not difficult to break one cup or two when attempting to lift them from the tray, but not to worry, we tested the crumbled cookie+Herrencrem combination and it got our quality control stamp.